THE KITCHEN
MARCH 2016 MENU

Presented by Executive Chef Kelly McCown and Chef Owner Randall Selland

Please call 916 568 7171 for reservations

We are happy to accommodate any dietary restrictions, allergies and preferences. Menus are subject to change due to seasonality and availability of the best quality ingredients.

first course
The Princess and the Pea
Seared Day Boat Sea Scallop
Garden Peas, Creamy Sunchoke Vinaigrette, Fines Herbes and Perigord Truffles

Chef’s Notes: March, of course, makes us anxious for spring, and what better harbinger of this time of year than the garden pea? We begin our early spring menu with the Princess of the Sea, a delicate butter basted scallop, set atop a pillow of creamy sunchoke vinaigrette. And like in the fable, we’re sure our “Princess” will notice such an abundance of spring peas, tossed with Perigord truffles no less, under her pillow. Finished with delicate fines herbes, we could not think of a better way to welcome spring.

second course
Lá Fhéile Pádraig
“Roulade” of Braised California Lamb Shank
Wild Watercress, Early Spring Beets, Goat Cheese Croquette and Sauce Gribiche

Chef’s Notes: As the hills and valleys around us turn a rich and vibrant green, we can’t help but think of the Feast Day of Saint Patrick. In keeping with this time of year, we present our lovely pan roasted roulade of braised California lamb. Served with peppery wild watercress, warm and crispy goat cheese croquette, unctuous beets and a tangy-green sauce gribiche. It’s a dish we think very deserving of this month’s cèilidh (Gaelic for social gathering).

INTERMISSION
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.

third course
The Boy and The Nettle
Ravioli of Stinging Nettles
Farmhouse Ricotta, Pumpernickel, Port Wine Pearl Onions and Nantes Carrot Jus

Chef’s Notes: As Aesop instructs in the famous fable, whatever you do, do it to the fullest…and our ravioli are the fullest we can make them, stuffed with creamed nettles redolent with earthy flavors of shallots and nutmeg. Served with rich whole milk ricotta cheese, sweet and tangy pearl onions, and a frothy carrot jus tinged with cultured butter, you can see we have a firm grasp on spring as you savor the Third Course in March.

fourth course
The White Knight
Slow Roasted Beef Tenderloin
Potato-Root Vegetable and Green Garlic Gratin, White Truffle Sauce and White Asparagus

Chef’s Notes: The dream-like flavors of white truffles and white asparagus together can send one right down the culinary rabbit hole. Once there, we pair this amazing combination with two equally sumptuous players, slow roasted beef tenderloin and creamy-rich caramelized gratin of roots and tubers studded with mild spring garlic. Now that all our guests have arrived, we hope you are ready to enjoy this delectable “tea” party.

fifth course
For the Love of Strawberries
Lemon Crème Brulee
Strawberries, Almond Dacquoise, Green Strawberry Gelee and Wildflower Crème Fraiche

Chef’s Notes: European folklore says if two people share a double strawberry they will be in love forever. Well, we think you just might fall in love with our celebration of the much-loved strawberry. Early season red berries are macerated with vanilla sugar, while young green berries flavor our gelee, all served alongside our silky lemon brulee. And what’s better with berries than some house made sweet crème fraiche and a touch of candied almond? Now that’s love for sure!